Saturday, April 13, 2013

Preparation:Using
a funnel, pour fabric softener and baking soda into your spray
bottle. Fill spray bottle with hot tap water and shake well. Don't
forget to twist the nozzle over to the LOCK position if you're using
a Febreze bottle.

Now go spray every fabric surface in
your house and take a nap on your very comfortable and now un-stinky
couch. :)

Thursday, April 11, 2013

"This
came from my Southern Living magazine in an article about homemade
food gifts for the holidays. I think nothing says love better than
something homemade. It means you took time and thought into making
someone a gift. Their suggestions for use are to toss with pasta,
veggies, or popcorn, sprinkle over salads, mix with butter and baste
hot baked bread with it, or use it in flour for breading chicken."

Ingredients

1
(8 ounce) containers grated parmesan cheese

3
tablespoons dried Italian seasoning

3
tablespoons dried parsley flakes

1
tablespoon garlic powder

1/2
teaspoon ground red pepper

Directions

Stir
together all the ingredients. Package mixture in airtight containers
and store in in a cool place or in the refrigerator.

Wednesday, April 10, 2013

Instant
Chai Tea Mix

Ingredients

1
cup nonfat dry milk powder

1
cup non-dairy powdered coffee creamer

1
cup french vanilla-flavored non-dairy powdered coffee creamer

2
1/2 cups white sugar

1
1/2 cups unsweetened instant tea

2
teaspoons ground ginger

2
teaspoons ground cinnamon

1
teaspoon ground cloves

1
teaspoon ground cardamom

Directions

In
a large bowl, combine milk powder, non-dairy creamer, vanilla
flavored creamer, sugar and instant tea. Stir in ginger, cinnamon,
cloves and cardamom. In a blender or food processor, blend 1 cup at
a time, until mixture is the consistency of fine powder.

Store
in plastic container or ziplock bag in fridge or freezer until ready
to use. Makes 14 cups of mix.

For
a 9” x 9” pan of cornbread (we prefer in pan rather than as
muffins — for some reason, tastes more moist), mix 3 cups of above
mix with 1 cup of water. Bake at 350° for 30-40 minutes. Great with
honey butter!

1.
Wash and chop the plantain leaves. Divide into two—put one half in
a bowl and the other half in a pan. Cover the plantain in the bowl
with the water and leave to infuse for 10 minutes.

2.
In the pan, add the olive (or sunflower) and almond oils to the
plantain and heat gently to simmer. Remove from heat and leave for 10
minutes to cool.NOTE: Do not boil—if mixture starts to boil,
remove from heat immediately.

3.
Drain the infusion, and remove the plantain leaves. Set the liquid
aside.

4.
Drain the infused oil into another pan, extracting the plantain
leaves. Heat the oil again. Add the beeswax and emulsifying wax and
melt, stirring. Aim for a foamy consistency.

5.
Add 1 cup infused water to the pan and whisk to achieve a consistency
like salad dressing. Add the glycerin and vitamin C powder.

6.
Pour into sterilized glass jars and seal.

USE
Apply
to affected area as often as needed.

STORAGE
Keeps
for 3 months in the refrigerator in an airtight container.